The best deal, and most versatile cooking secret is using a whole
(broiler) chicken. It is fairly simple to carve one of these suckers. First, you need to pick the right chicken for the job. To do this see my post on how to choose a chicken. Before you start you want to remove all extra skin and fat and put aside for later use in a stock.
Once you’ve picked your bird using how to choose a chicken instructions. you need to remove the spine. This is the first step because it makes the other parts of the chicken come off easier.
When carving a chicken its easier to work with when you have removed all the extremities. It’s much easier to do this after the spine is removed. When removing the leg portion I like to remove the whole chicken leg. The whole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back.
Following our removal of the extremities idea, next is the wings. I like to remove the whole chicken wing, this is an all white meat portion composed of three sections; the drumette, mid-section and tip.
Next we have to remove the chicken breast from the rib cage. Its nice to use take the tenderloin off with the breast. The chicken tender is a (as the name suggests) tender piece of meat that is comparable, and in the approximate location as the beef and pork tenderloin. This will leave us with the breasts, tenders, and carcass.
So that’s it! all you need to know to slice and dice your next chicken. Make sure to like this post and share with anyone who is interested in carving their own chicken.